Liquid Chocolate Cake
from Andaluca - Chef Wayne Johnson
Chocolate Cake:
9 oz. semi sweet chocolate
7 ½ oz. salted butter
8 large eggs
¾ cup sugar
½ tsp. vanilla extract
In a double boiler over simmering water, melt chocolate and butter, stirring often. When melted, let cool to 115 °. In a separate bowl, beat eggs lightly. Add sugar, then add vanilla and mix until well blended. Fold in melted chocolate-butter mixture.
Spray six 8 oz. baking ramekins with pan spray. Spoon 5 oz. of batter into each ramekin. Bake in a preheated 325° convection oven; fan on, for 7 minutes. Then turn cakes in oven and bake for 6 minutes. Edges should be just set about ½" around outside of dish. Remove and cool to room temperature. Refrigerate if needed to store overnight. NOTE: In glass ramekins, bake then set on rack to cool.
Tuille:
1/3 cup all purpose flour
6 tbsp. sliced almonds
¼ cup unsalted butter
1/3 cup light brown sugar
1 cup semi sweet chocolate pieces
Preheat the over to 350°. Line a baking sheet with parchment paper and lightly grease. In a medium bowl mix flour and almonds. Stir to combine and make a well in the center. In a saucepan combine butter and sugar. Stir over low heat until butter is melted and sugar is dissolved. Remove from heat. Add butter mixture to dry ingredients using a wooden spoon. Stir until just combined; do not over beat. Drop rounded teaspoons of the mixture onto the prepared baking sheets, leaving about 3 inches between each one. Flatten each to a 2 inch round. Bake for 7 minutes. Melt the chocolate and shortening in a double boiler or in a small bowl over hot water. Stir until the chocolate is completely melted and smooth. Carefully spread the chocolate on the underside of the tuille (Florentine). Place chocolate side up on a wire rack until the chocolate has hardened.
Caramel Sauce:
2 cups granulated sugar
1/3 cup water
1 tsp fresh squeezed lemon juice
1 ½ cups cream
2 tbsp. unsalted butter
Melt and caramelize the sugar, water and lemon juice to an amber color. Remove the pan from the heat and add the heavy cream carefully. Stand back as you pour in the cream as the mixture may splatter. Stir to mix in the cream. If the sauce is not smooth, return to the heat and cook stirring constantly to remove any lumps. Add the butter (with the pan off the heat). Keep stirring until the butter has melted and the sauce is smooth. Store in a warm area and use as needed or place in a clean container.
Pipe mousse into tuille. Drizzle Caramel sauce across plate. Invert warm cake onto center of plate. Dust top of cake with powdered sugar. Poke tuille into center of cake.